Savory pork tenderloin marinated in a lemony, garlic, oregano, and rosemary sauce, crisped to perfection in a skillet – this pork gyros recipe will transport you to the streets of Greece where gyros sandwiches are abundant.
Course Main Course
Cuisine Greek
Keyword Pork Gyros
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Marinade Time 2 hourshours
Servings 5servings
Calories
Author Eva Fry
Ingredients
For the Pork Gyros
2 1/2lbs.of pork tenderlointhinly sliced
juice of 2 lemons
1half red onionthinly sliced
4clovesgarlicminced, or sliced, your choice
4tablespoonsolive oildivided
1tablespoonfresh rosemarychopped
1tablespoondried oregano
saltto taste
pepperto taste
For the Gyros Wrap
pita bread
tomatoeschopped
red onionthinly sliced,
feta cheese
parsley
Tzaziki Sauce
Instructions
Remove the white membrane and excess fat from the pork tenderloin with a sharp knife.
Slice the pork into thin slices about 1/4" thick
Transfer the meat to a large bowl and add the thinly sliced onions, 2 tablespoons of the olive oil, lemon juice, minced rosemary, garlic, salt, pepper, and oregano. Stir to combine. Cover the bowl and refrigerate for a minimum of 90 minutes, up to overnight.
Heat a non-stick skillet or cast-iron skillet over high heat. Add 2 tablespoons olive oil and add the meat in 2 - 3 batches. You don't want to crowd the pan, so the meat can properly sear and caramelize.
Cook the meat for 3-4 minutes on each side until it's browned and crisp. Remove from the pan and repeat with the rest of the meat.
Serve with warmed pita bread, chopped tomatoes, chopped parsley, feta cheese and Authentic Greek Tzaziki Sauce